Basil Potato & Egg Salad
Basil Potato and Egg Salad recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
red skinned potatoes
new, scrubbed and quartered |
|
| ¾ | cup |
yogurt, low-fat
|
|
| ¼ | cup |
scallions, spring or green onions
minced |
|
| 2 | tablespoons |
mayonnaise
low cal plus 2 ts |
|
| 1 | tablespoon |
apple cider vinegar
or red wine vinegar |
|
| 2 | teaspoons |
dijon mustard
or spicy brown mustard |
|
| 1 | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
white pepper
|
|
| 2 | large |
eggs
hard cooked, chopped |
|
| 2 | slices |
turkey bacon
cooked, crumbled |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red skinned potatoes
new, scrubbed and quartered |
|
| 177 | ml |
yogurt, low-fat
|
|
| 59 | ml |
scallions, spring or green onions
minced |
|
| 3E+1 | ml |
mayonnaise
low cal plus 2 ts |
|
| 15 | ml |
apple cider vinegar
or red wine vinegar |
|
| 1E+1 | ml |
dijon mustard
or spicy brown mustard |
|
| 5 | ml |
basil
|
*
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
white pepper
|
|
| 2 | large |
eggs
hard cooked, chopped |
|
| 2 | slices |
turkey bacon
cooked, crumbled |
* |
Directions
In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15 to 20 min. Drain potatoes; let cool to room temperature.
Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving.
